Get this quick and easy dessert recipe by Siba Mtongana from Siba's Table.

Moderate

Baking

15 minutes

15 minutes

12 servings

Ingredients

2 large free-range Egg whites

Pinch cream of Tartar

Pinch of salt

4 tablespoons / ¼ cup caster sugar

1 cup desiccated Coconut

80 millilitres / &frac13; cup ground Almonds

Store bought - Ready made Guava preserve

Icing sugar to dust

Method

Preheat the oven to 180°C.

Whisk the egg whites in a mixer using the whisk attachment until frothy,

Then add the cream of tartar and salt. Continue whisking until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy

Fold in the coconut and ground almonds. Scoop a heaped spoonful and gently shape in your hands into balls (being careful not to squeeze out the air that was incorporated by whisking) then make a small indent in the centre with your forefinger

Place on a baking tray and bake for 8-10 minutes until puffed and golden. Remove from the oven, cool slightly and place on a wire wrack

If some macaroons are cracked after baking, just push the sides up while still warm to create a more pronounced indentation and shape

Spoon the preserve filling into the macaroons and lightly dust with icing sugar just before serving